Modern and classic French bistro cooking from Bouchon Racine's legendary chef Henry Harris

Throughout a lifetime in the kitchen, Henry Harris has cooked classic French dishes defined by their generosity and flavour. From his beloved London restaurant Racine in the early 2000s to the renowned Bouchon Racine twenty years later, Henry's food has always captivated and comforted hungry diners – and, in turn, Racine has shaped his life and career.

In The Racine Effect, Henry shares a collection of his most loved dishes, interweaving family favourites and restaurant classics. From the simple joy of endive au gratin or confit de canard, to his takes on good ingredients, such as a roast chicken salad, posh croque or rabbit with mustard sauce and smoked bacon, and the sheer indulgence of his famous crème caramel, Henry's dishes encapsulate the deep enjoyment that cooking can bring, as well as the feelings and connections that a plate of food can prompt.

Infused with warmth, invention and respect for the traditions of French cuisine, The Racine Effect is a celebration of glorious food and Henry's love of his craft.

Details

ISBN13: 9781837833405
Format: Hardback
Number of Pages: 288
Edition:
Publication Date: 24 Feb 2026
Publisher: Quadrille Publishing Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 29.5(H)x22.4(L)x2.9(W)1688
Weight (gm): 1688

Author Biography

Acclaimed chef, restaurateur and food writer Henry Harris has worked for more than 30 years in food and hospitality. Henry began his career as an apprentice at Hilaire under Simon Hopkinson – from there he became Head Chef at a number of London’s most acclaimed restaurants, including Bibendum and Harvey Nichols’ Fifth Floor Restaurant. Henry opened his own restaurant, Racine, in 2002, which soon became a must-visit London institution for its gutsy French cuisine. In December 2022 Bouchon Racine opened to universal critical acclaim.
Henry has also worked as a consultant chef and restaurateur for restaurants and groups including Soho House, The Bower House, Groucho Club Soho, as well as ambassadorial work with Donald Russell. Henry has written about food for The Times, Sunday Telegraph and Observer Food Monthly, to name a few.

Reviews

‘I want to eat everything in this beautiful book – and I shall!’ -- Nigella Lawson
‘I am a huge, dribbling admirer’ -- Jay Rayner
‘One of my top favourites. Henry is not just an accomplished chef, he is also a classic cook, which always gets my vote.’ -- Delia Smith
This is the cooking I love best of all. Henry is such a testament to French cuisine and this book showcases authentic dishes which represents the true heart of France.’ -- Raymond Blanc OBE, Founder and Lifetime Ambassador of Le Manoir aux Quat'Saisons.
‘First there was Knightsbridge, then there was Farringdon, now there is what we can only call The Third Coming of Racine – a book every bit as brilliant as the restaurants, every bit as beautiful, every bit as expressive of Henry's profound love of food and cooking.’ -- Giles Coren
‘Henry Harris, while manifestly British, has spirit and understanding of classic, unfussy French food running through his veins. This could be the tastiest book on Gallic cuisine ever written.’ -- William Sitwell
‘Harris is a complete genius’ -- Tim Hayward
‘Henry Harris cooks like a true French native: gutsy, full of flavour, always some pork somewhere and loads of butter… a natural chef, who so many young chefs today, should learn from. Generous to a fault who understands hospitality and puts family at the heart of everything he does. A true gentleman, who I am proud to call a friend.’ -- Angela Hartnett
‘It’s rare to find an Englishman that understands French food so completely. Visiting Henry’s restaurant Bouchon Racine, is a joy. It allows us to remember how special classic Frenc cuisine can be. Apart from the great recipes, this is book by someone who adores being a chef. In the introduction, he says of his early days at the restaurant Hilaire, “I loved how hot it got in the kitchen”.’ -- Rick Stein